executive sous chef (permanent)

Four Seasons Resort Mykonos is seeking an Executive Sous Chef - Permanent to lead the kitchen team in delivering exceptional culinary experiences across multiple outlets. This role is responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality, and driving innovation through menu development. The ideal candidate is a skilled leader with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.

What you will do:

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure cultural and core standards are met, while supporting long-term operational planning.

• Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

• Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.

• Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory.

• Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.

• Operate, maintain, and ensure proper cleaning of all kitchen equipment.

What you bring:

• Culinary arts education, or equivalent experience

• Minimum 3–5 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge.

• Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes.

• Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times.

• Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.

• Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.

• Keen eye for detail, strong organizational skills, and the ability to deliver results under pressure.

• Applicants are highly recommended to have previous experience in a luxury Resort setting.